Lambi is the Grenadian name for conch, a large sea snail with dense, chewy meat that requires slow cooking to become tender. In Grenada it is traditionally stewed in a spicy, tomato-based sauce with onion, garlic, and scotch bonnet, developing deep flavour over a long, patient simmer. It is considered festive food, served at celebrations and seaside restaurants, and appreciated across the Eastern Caribbean.
Serves 4
Pound conch meat with a mallet to break down the fibres, then cut into bite-sized chunks.
Heat oil in a heavy pot. Sauté onion, garlic, and herbs until soft and fragrant, 5 minutes.
Add tomatoes and cook down until sauce thickens, about 10 minutes. Add scotch bonnet whole.
Add conch, season with salt and black pepper, and add ½ cup water. Cover and simmer on low heat 70–80 minutes, stirring occasionally, until conch is tender.
Remove scotch bonnet, adjust seasoning, and serve with rice or bread.
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Pounding is essential — skipping this step results in rubbery conch.
Keep the scotch bonnet whole to flavour without overpowering heat.
Pressure cooking conch for 25 minutes is a reliable shortcut.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add coconut milk for a creamier sauce.
Use lime zest and ginger for a brighter profile.
Serve as a creole-style stew over grits or fungi.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Refrigerate up to 3 days. Flavour deepens overnight.
Conch has been a food source in the Caribbean for thousands of years, eaten by the Arawak and Carib people long before European contact. In Grenada it became elevated to a special-occasion dish and remains a point of culinary pride.
Yes — thaw overnight in the fridge and tenderise as you would fresh conch.
No — fritters use minced conch in batter. Lambi refers to whole stewed conch pieces.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (310g / 10.9 oz) · 4 servings total
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